Stuffed turkey leg

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the legs, pat dry and season with salt and pepper. Peel garlic and chop finely. Wash and chop the thyme. Finely dice the feta cheese. Mix garlic, thyme and feta cheese. Fill the legs with it, roll them up tightly, pin them and tie each one together to a round roast.

2. 2

   Peel onions and cut into slices. Heat the lard in a large roasting pan. Brown the legs in it all around. Add the onions and fry them. Add tomato paste. Deglaze with broth. Cover and braise in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30 minutes. In the meantime, rinse and drain the beans. Clean and wash the tomatoes. Add the green beans, bean seeds and tomatoes to the casserole. Season with salt and pepper, add 200 ml water and braise for 10 minutes in the open roasting pan.

3. 3

   Deglaze with broth. Cover and braise in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30 minutes. In the meantime, rinse and drain the beans. Clean and wash the tomatoes. Add the green beans, bean seeds and tomatoes to the casserole. Season with salt and pepper, add 200 ml water and braise for 10 minutes in the open roasting pan. Deglaze again with 300 ml water and finish cooking for about 20 minutes. Serve garnished with fresh herbs

Nutrition Facts

KCAL
520 kcal

CARBS
25 g

FATS
21 g

PROTEINS
57 g